When you have buttermilk to use up and lots of free range eggs from your chooks, what do you bake? Cupcakes of course! The man of the house doesn’t eat icing, however loves to eat them hot out of the oven with a dollop of homemade vanilla icecream!
Lets get baking!
What you need:
1 1/4 cups of plain flour
2 teaspoons of baking powder
2 large free range eggs
3/4 cup of caster sugar
2 teaspoons of vanilla essence
1/2 teas of salt ( I use pink himilayan)
1/2 cup of vegetable oil
1/2 cup of buttermilk
What to do:
Preheat the oven to 180c and line a muffin tin with patty papers.
Using an electric mixer to beat the eggs for around 30 seconds and then add the sugar.
Continue to mix for another minute or so. Add the vegetable oil and the vanilla essence and beat for another minute.
Combine the flour, salt and baking powder in a separate bowl.
Add the buttermilk and flour mix alternately and beat until smooth, only takes a few minutes. Be careful not to overbeat the mixture.
Bake for appoximately 12 – 14 minutes -this will depend on your oven. Mine is fan forced so 12 minutes is generally enough. Check by using a toothpick, if you poke it in to the centre and it comes out clean the cupcakes are perfect!